Freestyle pear tart

Freestyle pear tart

By
From
Pana Chocolate, The Recipes
Makes
7
Prep
25 mins
Photographer
Armelle Habib, Chris Middleton

This moreish, free-form tart combines the sweetness of fruit and the savoury crunch of nuts. With fresh pear, our delicious vegan nut cheese and a hint of rosemary, it’s a star for lunch or dinner parties. Try changing it up by using some cherry tomatoes, nut cheese and basil for a more savoury option, or swap in some fresh figs and blackberries for a twist on salty-sweet.

Ingredients

Quantity Ingredient
2-3 rosemary sprigs, leaves picked
edible flowers, to garnish

Tart shell

Quantity Ingredient
1 quantity see method for ingredients

Sticky caramel

Quantity Ingredient
50g tahini
4 medjool dates, pitted
2 tablespoons filtered water
2 teaspoons lemon juice
1 tablespoon coconut nectar

Pear and rosemary filling

Quantity Ingredient
1 large pear, cut into 8 pieces lengthways
110g maple syrup
a few sprigs rosemary, pounded
1 lemon, juiced

Macadamia nut cheese

Quantity Ingredient
125g macadamia nuts
140ml filtered water
1 tablespoon rice malt syrup
1 1/2 teaspoons nutritional yeast
2 pinches himalayan pink salt
1/2 lemon, juiced

Equipment

Quantity Ingredient
high-speed blender
juicer
or squeezer
nut milk bag

Method

  1. Prepare the tart shell mixture according to the instructions.
  2. Divide the dough into seven equal portions.
  3. Roll each portion out into a flat circle between two pieces of baking paper, then refrigerate until needed.
  4. To make the sticky caramel, blend all the ingredients together until smooth. Add a little more water if the mixture becomes hard to blend. Set aside.
  5. To make the pear and rosemary filling, combine the pear pieces, maple syrup, rosemary and lemon juice in a bowl and allow to marinate for about 30 minutes. Make three thin slices into each piece of pear and fan out.
  6. To make the macadamia nut cheese, blitz the macadamia nuts, water and rice malt syrup in a high‑speed blender until smooth.
  7. Place the mixture into a nut milk bag or muslin (cheesecloth) and squeeze the liquid out.
  8. Place the resulting mixture (the ‘cheese pulp’) into a bowl and add the nutritional yeast, salt and lemon juice. Combine.
  9. Keep the cheese in the fridge until needed.
  10. Assembly:

    Spread approximately 1 tablespoon of caramel onto each rolled-out tart shell, leaving a 1 cm border clear. Place a pear fan in the centre of each tart, then fold the tart edge in around the pear, forming a crust. Scatter small clumps of nut cheese onto and around the pear, leaving the outer crust bare. Garnish each tart with a some rosemary leaves, then place in a dehydrator at 40°C overnight. Garnish with edible flowers.

Note

  • You will be left with an extra piece of pear, which you can divide between your tarts or use as a garnish.
Tags:
Chocolate
sweets
vegan
raw
organic
refined sugar-free
dairy free
gluten free
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